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Publicity Help us out
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Past winners
Dressing
ingredients: Other
ingredients: Mix
dressing ingredients; set aside. Line a platter with lettuce or
nasturtium leaves. Overlap tomato slices over the greens, starting at
the outer edge and working inward until tomatoes cover the plate. Stay
with bands of color or alternate colors. Place cherry and yellow pear
tomatoes around the edges. (May be covered with plastic wrap and
refrigerated at this point.) Tuck edible flower blossoms between
tomatoes at intervals. For added artistry (if desired), tuck one blossom
into the squash blossom; place squash blossom securely in center of
salad and secure nasturtium foliage around squash blossom. Drizzle with
dressing just before serving. Makes 4-6 servings. Artful
Edibles Recipe Contest 2001 - First Prize
(Multi-Colors Category) 8
small beets, scrubbed and greens trimmed Vinaigrette: Beets
may be roasted in a 400-degree oven or on a grill using the indirect
method. For the oven method, place beets, shallots and garlic in single
layer in a roasting pan. Drizzle with olive oil, sprinkle with salt and
pepper, and toss well. Cover with foil and bake until fork-tender, 30-40
minutes. (Note: if you’ll be including pecans, you can toast them 4-5
minutes while beets are cooking. Toss the nuts and toast 2-3 minutes
longer.) For grill method, place beet mixture on double sheet of foil,
fold and seal well. Bake until fork-tender, 30-40 minutes. Cool
beets slightly. Peel and quarter them. Prepare vinaigrette by combining
mustard and vinegar in bowl. Slowly add olive oil, whisking constantly
until creamy. Add salt and pepper to taste. To
assemble salad: Arrange greens on serving plates. Arrange onion and
beets over greens. Top with feta and, if desired, pecans. Drizzle with
desired amount of vinaigrette (there will be lots leftover for other
uses). Makes 2 servings. Artful
Edibles Recipe Contest 2001 - Second Prize (Multi-Colors Category) 1
pound white or red fingerling potatoes Cook
potatoes in boiling water until barely tender, 6-8 minutes. Cool
slightly and cut in half (or quarters if large). Dice the onion and
peppers. Skin, seed and dice the tomato. Heat 1/4 cup of the olive oil
in a large, nonstick, ovenproof skillet. Add onion, peppers and garlic
and saute until onion is translucent, about 10 minutes. Add potatoes;
cook 5 more minutes. Add tomatoes and olives. Add the remaining 1/4 cup
olive oil. Whisk the eggs, oregano, and salt and pepper in bowl. Pour
over vegetables. Sprinkle feta over the top. Cover and cook over low
heat until barely set, 8-10 minutes. Meanwhile, heat broiler. Uncover
cooked frittata and place it briefly under the broiler to brown the top.
Top with parsley and serve in wedges. Makes 6 servings. Artful
Edibles Recipe Contest 2001 - Honorable Mention (Multi-Colors Category) 4
cups mixed salad greens (e.g. 1 head Bibb or Boston lettuce, 1 bunch
watercress, plus some sprigs of parsley, washed and dried Dressing: Tear
salad greens into bite-sized pieces. Mix dressing ingredients in a bowl. Assembly
#1: Layer salad ingredients (except bacon) in order given in a 3- to
4-quart clear glass, straight-sided bowl. Spread dressing over top of
last layer. Garnish with bacon. Assembly
#2: Spread greens in 9-by-13-inch pan. Starting at the upper left hand
corner of the pan, arrange the remaining salad ingredients (except
bacon) in multi-colored diagonal rows over the greens. Dressing can be
spread between the layers or in dollops at the corners, or it may be
left off until ready to serve. To serve, spread dressing over vegetables
and toss. Garnish with bacon. Assembly
#3: Place greens in shallow 3- to 4-quart glass bowl with sloping sides.
Spread dressing over greens. Arrange remaining ingredients (except
bacon) in concentric circles over dressing. Sprinkle with bacon. (If you
wish, you could also cut some of the vegetables into interesting shapes
and use as garnish). Makes 4-12 servings. Artful
Edibles Recipe Contest 2001 - Honorable Mention (Multi-Colors Category) This
is a fun, creative, sweet and healthful fresh fruit salad with a yummy
colorful sauce to serve your
loved ones. First, forage for locally grown seasonal (and hopefully
organic) fruit. Choose different colors--the more colors you have, the
grander the palette, but this will work with as few as three different
colored fruits. Chop the larger fruits into pieces about the size of
berries. Red:
raspberries, strawberries or cherries (2 cups) For
sauce: blend 1/4 teaspoon grated fresh ginger, 1/4 cup Wisconsin maple
syrup, and 1 cup strawberries or raspberries until liquified in a
blender or food processor. Select small white plates or clear dessert
plates to show off the colors. Spoon some of the sauce onto each plate
and tilt to spread it around. Then create your art! Try a random
smattering of colors on the plates, or arrange them in patterns: faces,
rainbows, or something more abstract. Remember: you are an artist here.
You can also let your guests create their own artful desserts. No rules
here, just fun. Add a few violets to each plate as the finishing touch.
Makes 6 or more servings. Artful
Edibles Recipe Contest 2001 - First Prize (Green Category) Borage
is an herb with a delicate cucumber-like flavor. It has dark green
leaves and edible, star-shaped blue flowers. 1/4
cup butter Melt
butter in saucepan over medium heat; add rice and cook 3 minutes,
stirring. Add stock; simmer 20 minutes. Add borage leaves; cook 10
minutes. Cool slightly and puree in blender. Add salt to taste. Chill
thoroughly. Serve in individual bowls topped with a drizzle of cream
(you can make a design with the cream). Garnish with borage flowers.
Makes 4 servings. Artful
Edibles Recipe Contest 2001- Second Prize
(Green Category) 3
cups fresh green beans, trimmed Steam
beans, cooking them until crisp-tender. (Do not overcook!) Plunge into
ice water to chill; drain well. Toss with vinegar; chill 2 hours. Drain
(you can use the vinegar in a dressing or for other use). Add pecans and
blue cheese; toss. Place in beautiful bowl or on a pretty platter;
garnish with parsley and red onion. Makes 4-6 servings. Artful
Edibles Recipe Contest 2001- First Place (Yellow/Orange Category) 2
tablespoons extra virgin olive oil Heat olive oil in large, nonstick skillet until quite hot but not smoking. Add tomatoes and let them sizzle for a minute or two, shaking pan occasionally. Add garlic and salt, stir, and cover. Cover over medium-high heat until the Sungolds can easily be flattened with a wooden spoon, about 5 minutes. Meanwhile, cook pasta in large pot of salted, boiling water; drain and keep warm until sauce is done. Uncover cherry tomatoes, flatten them with wooden spoon to release all the juices. Continue to cook over medium-high heat uncovered, stirring occasionally, until sauce is thickened and juices are reduced by half, about 15 minutes. Add the sugar and additional salt to taste. Place cooked pasta in individual pasta bowls and spoon some sauce over each bowl (a little goes a long way). Sprinkle some basil over each bowl and serve hot. Makes 3-4 servings. Artful
Edibles Recipe Contest 2001- Second Prize (Yellow/Orange Category) 1
acorn squash Bake squash (poke it with fork a couple of times first) in 350 degree oven until soft, about 1 hour or longer. Cut in half, let cool slightly, remove seeds and scoop out flesh into a bowl. Heat butter or oil in soup pot over medium heat; add onion and garlic and cook until lightly colored, stirring occasionally. Add carrots and continue to cook 2-3 minutes. Add squash, 5-6 cups of the water, honey, cinnamon and cayenne. Bring to boil, reduce to simmer and cook 30 minutes, stirring occasionally. Working in batches, puree the soup in a blender or food processor. Add salt and pepper to taste (and more water if necessary to thin the soup). Serve hot with a dollop of yogurt or sour cream and minced chives on top. Makes 6-10 servings. Artful
Edibles Recipe Contest 2001- First Prize (Whites/Beiges/Browns Category) ½
pound (2 sticks) Wisconsin butter, softened Note:
Pumpkin puree is made by cutting a small “pie” pumpkin into pieces,
removing the skin and boiling the flesh in water until tender. Drain,
cook, and puree in food processor. Canned pumpkin may be used instead. Heat
oven to 350 degrees. Grease one or two cookie sheets. Cream butter in
large bowl; mix in sugar. Mix in honey. Mix in egg. Mix in pumpkin puree
and vanilla. Combine flour, cinnamon, baking powder and baking soda.
Stir into “wet” mixture. Stir in nuts. Using a Drop by heaping
teaspoons (or larger amount if you prefer larger cookies) onto cookie
sheets. Bake until golden brown on the edges and firm in the middle,
12-15 minutes. Cool 10 minutes on cookie sheets, then remove cookies
from sheets and cool completely on racks. Frost when cool (frosting
follows). Frosting:
Combine 3 cups powdered sugar, 3 tablespoons softened butter, ½
teaspoon vanilla extract, and enough maple syrup (start with 4
tablespoons) to make a fairly thick frosting consistency. Frost the
cookies, sprinkling each one immediately after frosting it with finely
ground black walnuts. Let frosting “dry” before storing cookies
airtight. Makes 30-36 cookies. Artful
Edibles Recipe Contest 2001- Second Prize (Whites/Beiges/Browns
Category) 3
strips bacon, cooked, drained, crumbled, grease reserved in pan garnish:
prune slices, parsley leaves Day
1: Prepare bacon as directed. Add onions, garlic, carrots to the bacon
grease and cook over low heat, stirring often, until caramelized, about
45 minutes. Meanwhile, cut duck into large pieces and place in a
casserole with tight-fitting lid. Heat oven to 300 degrees. Combine
stock, wine, olive oil, mustard, parsley, thyme and rosemary in bowl.
When vegetables are done, turn heat up to medium-high and add the stock
mixture. Stir in bacon bits and bring to boil, stirring to get all the
browned bits from bottom of pan. Add mixture to duck in casserole,
moving meat to surround it with the mixture. Cover tightly; bake until
very tender, 2-4 hours. Remove meats and let them cool. Strain broth,
pressing vegetables to release all their juices. Discard solids.
Refrigerate the broth and meat (separately) overnight. Day 2: Remove fat from surface of broth. Cook over medium heat until reduced by half. Meanwhile, finely chop or shred duck meat, discarding skin and bones. Add cream to reduced broth; reduce the mixture again by half (you want to end up with about 2/3 cup). Combine this mixture with duck and mayonnaise. Stir in lemon juice, salt and pepper to taste. Line a mold with plastic wrap. Fill with the duck spread, packing it tightly. Chill thoroughly. Unmold onto large plate; remove plastic wrap. Garnish top with prune slices and parsley leaves. Surround with stuffed prunes and serve with assorted crackers. Makes 12 appetizer servings. Artful
Edibles Recipe Contest 2001- First Prize (Reds Category) This
simple recipe is at its best when the ingredients are at their finest;
this is especially true of tomatoes and olive oil. The tomatoes are best
when locally in season, preferably picked fresh from your own garden or
purchased at a local market or farmers’ market stand. Good
extra-virgin olive oil should have an acidity level of less than 1%. 6
tablespoons extra-virgin olive oil, divided Combine
4 tablespoons of the olive oil and garlic in small bowl. Let stand to
develop flavor, 15 minutes. Meanwhile, dice tomatoes as directed, chop
basil, slice bread, and heat grill or broiler. Reserve a little basil,
but combine the rest with the tomatoes in another bowl. Brush both sides
of the bread slices with the oil/garlic mixture. Grill or broil on both
sides until golden brown in the middle and the sides are just turning
black. Watch closely! Spread 2 tablespoons goat cheese on each slice;
cut in half. Drain the tomato/basil mixture and pile it on the bread.
Don’t be shy: think mountains, not mole hills! Drizzle the remaining
olive oil over the top. Sprinkle with remaining basil, plus salt and
pepper. Serve immediately. Makes 8 slices. *Brian
recommends Mark David’s Bakery and Cafe Tuscany Bread, and Fantome
Farm’s Goat Milk cheese. Both are located at Dane Co. Farmers’
Market on Saturdays. Artful
Edibles Recipe Contest 2001- Second Prize (Reds Category) 10
ounces raspberries, fresh or frozen and thawed Gently
wash and drain raspberries (if fresh), reserving
some for garnish. Blend in blender or food processor 5 seconds,
until partially chopped. Remove to a bowl. Clean the work bowl, then
blend remaining ingredients in it. Spoon alternate layers of raspberries
and sour cream mixture into parfait glasses, or use your prettiest
dessert dishes. Garnish with reserved raspberries or a red or pink
edible blossom (like dianthus) and maybe some mint sprigs. Makes 4
servings. Artful
Edibles Recipe Contest 2001- First Prize (Kids Category) 1
cup shell pasta Cook pasta according to directions on the box. Drain pasta and rinse under cold running water. Let drain well. Mix vinegar, oil, garlic, cayenne, plus salt and pepper in small bowl. Slice bell peppers into small strips. Mix pasta, dressing and bell pepper. Serve cool. Makes 2 servings. Artful
Edibles Recipe Contest 2001- Second Prize (Kids Category) 1
can (8 ounces) Pillsbury Refrigerated Crescent Dinner Rolls Heat
oven to 375 degrees. Generously grease a baking sheet. Unroll dinner
roll dough into 4 rectangles; press perforations to seal. Press each to
form a 4-by-6-inch rectangle. Set aside. Wash and drain mushrooms. Chop
into small pieces. Place in bowl. Peel and mince garlic. Add garlic and
salt to mushrooms; stir well and set aside. Wash and drain spinach
leaves. Clip off stems and chop into pieces. Next, sprinkle each dough
rectangle with 1/4 cup cheese, to within 1 inch of 1 of the short sides.
Top with 9 pepperoni slices and 1/4 of the mushroom mixture and 1/4 of
the spinach leaves. Roll up each rectangle, starting at short side and
rolling to the untopped side. Cut each roll into 4 slices. Place slices,
cut side up, on baking sheet. Sprinkle with any remaining ingredients.
Bake until golden brown, 13-18 minutes. Remove from baking sheet; cook 2
minutes. Enjoy! Makes 16 bite-sized snacks.
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The Food for
Thought Festival is coordinated by REAP. |
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